How are the baby vegie plants looking? I couldn’t believe how fast mine came up; the first week they were pushing at their greenhouse lid. It’s still too cold to move them outside. Although, out front of two different organic markets today, they had the first spring plants out for sale. I picked up one pack of brussels sprouts because I didn’t see them in seed packs. I’m going to keep them indoors with the seedlings though, for now.
This week I put gold beets, pac choy (looks like bok choy to me), pickling cucumbers, and rainbow chard (Silverbeet) in four of the empty rows in the starter garden pots. Below are pictures of the planter that show one week after and two weeks after the original planting.
My daughter came up with an idea for a nice bean soup with spinach and cherry tomatoes off a box of Barilla cut spaghetti. I couldn’t find the recipe online so here is our modified version:
Spinach & Bean Soup
1/2 box cut spaghetti (or your own matchstick noodles)
1 crushed clove garlic
1 t rosemary
2 T coconut oil
8-oz fresh baby spinach
2 1/2 quarts (2.5 boxes) low-sodium broth
Fresh ground pepper and sea salt
Put water on to boil for pasta and cook pasta for half the required time, stirring occasionally.
Combine garlic, rosemary, and oil in a large pot to melt the oil, then add the tomatoes and sauté 2 minutes until skins of tomatoes blister. Add beans and spinach and sauté another minute.
Add broth and the pasta to the vegetable mixture; cover and let simmer for at least 5 minutes. Season with salt and pepper; simmer up to an additional 20 minutes.
